Ingredients for Baked Potatoes With Corn And Crema Mexicana
- 4 large russet potatoes
- 1 teaspoon cumin seeds
- 1 jalapeño pepper, minced
- 1/4 cup chopped fresh cilantro
- Fresh Lime Juice
- 1/4 teaspoon salt
- 1 cup frozen corn
- Garlic Clove
- 4 tablespoons Mexican crema
- 1 tablespoon olive oil
- 1/4 cup chopped red onion
- 1/4 teaspoon black pepper
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How to Make Baked Potatoes With Corn And Crema Mexicana
- Preheat oven to 375°F (190°C).
- Pierce 4 large russet potatoes with a fork. Bake for 1 hour, or until tender when pierced with a fork.
- While potatoes bake, prepare the corn mixture: In a small skillet, toast 1 teaspoon cumin seeds over medium heat for 1 minute, or until fragrant.
- Add 1 tablespoon olive oil to the skillet. Add 1 cup frozen corn and cook for 2-3 minutes, until heated through.
- In a medium bowl, combine the cooked corn, toasted cumin, 1/4 cup chopped red onion, 1/4 cup chopped cilantro, 1 jalapeño pepper, minced (remove seeds for less heat), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir well to combine.
- Once potatoes are cooked, let them cool slightly.
- Split potatoes lengthwise and spoon about 1/4 cup of the corn mixture into each potato.
- Top each potato with 1 tablespoon of crema mexicana (or sour cream) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
14g
Fat
0g
Carbs
15g
